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eggplant-lasagna

Ingredients

  • 2 medium eggplants, about 6“ to 8” long
  • kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion
  • 2 tsp. oregano
  • Freshly ground black pepper
  • 1 25-oz. jar marinara
  • 16 oz.whole milk ricotta
  • 1/2 c. freshly grated Parmesan
  • 1 large egg
  • 1/4 c. chopped fresh parsley, plus more for garnish
  • 4 c. shredded mozzarella

Directions

Preheat oven to 400°.

Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.

In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.

In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.

In a 9“-x-13” casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles“, a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.

Cover with foil and bake for 35 minutes, then garnish with parsley and serve.

https://www.delish.com/cooking/recipe-ideas/recipes/a53697/vegetarian-eggplant-lasagna-recipe/

NOTE:

this site says to roast the eggplant first

“The eggplant roasts at 400 degrees F for 20 to 25 minutes”

https://www.wellplated.com/eggplant-lasagna/

eggplant-lasagna.txt · Last modified: 2020/01/11 18:20 by zeppo